RECIPE SEARCH
Filter by
Preparation : 30 min | Resting : 2 hr |
Cooking : 55 min | Equipment : |
Difficulty : | Rating : 0 rates |
Download the recipe : | |
Programmes
:
![]() |
accessories
:
![]() |
800 | g firm white fish (cod, grouper, hake, etc.) |
½ | preserved lemon, chopped |
50 | ml olive oil +1 drizzle |
2 | onions, quartered |
2 | carrots (200g) |
1 | courgette (200g) |
1 | aubergine (200g) |
1 | turnip (80g) |
150 | g cooked chickpeas |
2 | tbsp ras-el-hanout |
1 | tsp ground turmeric |
pinch saffron |
|
salt, 5 peppercorn blend |
|
300 | ml fish stock |
50 | g raisins |
1 | Cut the fish into 3-4cm pieces, removing any bones. Place in a salad bowl with the preserved lemon and olive oil; marinate* in the refrigerator for 2 hours. |
2 | Meanwhile, chop the onions using the EXPERT programme, 20 seconds/speed 13. If necessary, push the mixture down. |
3 | Add a drizzle of olive oil and restart the EXPERT programme, 5 minutes/ speed 3/120 °C. |
4 | Cut the vegetables into large cubes. Add the vegetables, chickpeas, spices, pepper and salt to the metal bowl. Add the fish stock and a little water, if necessary, to barely cover the vegetables; run the EXPERT programme, 40 minutes/ speed 1A/100 °C. |
5 | Add the fish pieces and raisins; restart the EXPERT programme and continue cooking for 10 minutes/speed 0/100 °C. |